ye olde hot sauce thread

[GibsonMarshallGuy47]

there are a few different things that I ingest (and inhale) that I am a geek about . I typically nerd out about - fancy, boutique gourmet coffee, marijuana, and hot sauces... today, this thread is about hot sauces.

I generally use different kinds for different uses... for example, if I happen to be eating some fried chicken, I will use a really good Louisiana style hot sauce... if I am having some type of Mexican food, pizza, chili, eggs & bacon/sausage, fajitas, etc... I will typically use either Sriracha (which for me, has replaced ketchup), or some other special, really intense hot sauce, which I've never really settled on, since I always like to try something new to see what's out there. I like hot sauces that are thick, really intensely hot, but not ridiculously hot. and the flavor is also a big factor for me. it can't just be all heat and no flavor.

so.... tell me - what are you folks using?

 

[Deftone]

 

[Deftone]

 

[GibsonMarshallGuy47]

I've tried both of these... they're ok. I would rate these as a moderately spicy, (medium heat) slightly better than average hot sauce. I'm looking for something else a tad bit thicker, and a bit more intense and flavorful.

 

[Deftone]

I've tried both of these... they're ok. I would rate these as a moderately spicy, (medium heat) slightly better than average hot sauce. I'm looking for something else a tad bit thicker, and a bit more intense and flavorful.

Depends on the food...these are standards for me along with Tabasco and Frank's Red Hot.

 

[10kDA]

New Mexico grown green chiles, hot to extra hot, roasted & mostly peeled, stems cut off then into the blender about a pound at a time, squeeze a lemon and/or a lime into it, 2 tablespoons of salt, pulse it to a rough chop. Voila! It's good on anything from eggs to pizza. It's more a "chunky salsa" consistency than a more liquid-y sauce but that's OK.

 

[JPummil]

I'm always trying different things as I have been a hot sauce lover since my youth. The one I keep coming back to is the Melinda's brand. I don't care for ghost pepper, but the habanero varieties are lovely!

 

[circles]

Generally, Tapatio.Not an exciting choice, I admit, but solid.

 

[GibsonMarshallGuy47]

Depends on the food...these are standards for me along with Tabasco and Frank's Red Hot.

don't get me wrong, I like both of these. I'd rather have one of these than Tabasco, which to me is like putting water on your food... LoL... I'm just looking for something else that's on another level, that's all.

 

[GibsonMarshallGuy47]

I'm always trying different things as I have been a hot sauce lover since my youth. The one I keep coming back to is the Melinda's brand. I don't care for ghost pepper, but the habanero varieties are lovely!

YES!! Melinda's makes some great hot sauces. as for the Ghost Pepper sauce... I've tried that (Dave's Insanity brand), and although I do like it, I can only use literally 2 or 3 drops of it on a meal at a time. I've actually thought about getting their variety pack.

 

[Dogs of Doom]

here's "ye old thread", but, it's ok to just keep it here (some of the images are gone now anyway), but, plenty more to browse through here:

Hot Sauce...

I keep trying out new hot sauces/salsas. I keep trying hot sauce that says "HOT" on the rating, but, they never are. The MEDIUM" ones seem mild & the "MILD" ones are just cut up tomatoes... I found one the other day called Mrs Renfro's & it says "scary hot". This one gets the Dog's approval...

www.marshallforum.com

for me, hot sauce has to have a pleasant flavour, over it's heat factor. I like heat, if it tastes good, but, if it ruins the flavour of the food it's put into, then what's the point.

That said, I've been having stomach issues lately, so, unfortunately, hot hotsauce is out of the question for me, for the time being...

 

[Dogs of Doom]

I will say, for me, I hate hot sauces that taste all vinegary. Yuck! Also, not a fan of sauces that taste like thick saucy chili powder.

I do like interesting flavoured ones, like when there's like a mole' w/ some heat, but, it has to fit in w/ the context of the food. Tastes great on enchiladas.

I do like, sometimes to use some real hot stuff, & just put a drop or 2 & mix it in to a recipe, to heat up the whole dish, but not really change the flavour.

 

[mcblink]

don't get me wrong, I like both of these. I'd rather have one of these than Tabasco, which to me is like putting water on your food... LoL... I'm just looking for something else that's on another level, that's all.

Yeah, check that other thread. There's things in there that have sent people to the hospital!

 

[mcblink]

Here's a guy that has combined his love of spicy with his love of toking up

 

[Deftone]

We've got the red Habanero here too....

Like DoD said, I have to go easy these days. But in my 20's I ate a whole Habanero on a challenge. I chewed mine up, the other guy thought he was smart and swallowed his whole. He was hungover & shitting molten lava the next day...I was fine.

 

[Bloodrock]

This stuff is awesome. Habaneros, scorpion, and ghost peppers mixed. Not extremely hot but the flavor is great.

 

[paul-e-mann]

I love hot sauce and have tried all kinds but I just dont find anything better than straight up Tobasco, its got the right heat and right taste.

 

[GibsonMarshallGuy47]

This stuff is awesome. Habaneros, scorpion, and ghost peppers mixed. Not extremely hot but the flavor is great. View attachment 124347

nice... where can I get this stuff?

 

[21fret]

There was a fast food place where they had a huge glass counter similar to a wraparound deli counter, and displayed in the very front of the glass were bottles of hot sauces that were arranged in order of Scoville.
At the very end of the counter was a bottle called
Death.

 

[10kDA]

I will say, for me, I hate hot sauces that taste all vinegary. Yuck! Also, not a fan of sauces that taste like thick saucy chili powder.

I do like interesting flavoured ones, like when there's like a mole' w/ some heat, but, it has to fit in w/ the context of the food. Tastes great on enchiladas.

I do like, sometimes to use some real hot stuff, & just put a drop or 2 & mix it in to a recipe, to heat up the whole dish, but not really change the flavour.

Right, vinegar ruins any of the goodness for me. I won't buy salsa with vinegar in it either. And the taste of reconstituted dried spices is disgusting to me.